In a medium shallow bowl, combine 1/2 cup of sugar with cinnamon and 1/4 teaspoon salt.

In a large bowl, whisk flour with remaining 2 tablespoons sugar, baking powder, lemon zest, and 1/4 teaspoon of salt. Add eggs, ricotta, and vanilla and using a wooden spoon, stir just to combine.

In a large saucepan, heat 2 inches of oil to 365 degrees F. Line a baking rack with paper towels.

Using a small ice cream scoop, scoop rounded tablespoons of half the batter into hot oil. Fry, turning once, until fritters are golden and cooked through, about 4 minutes. Drain fritters on paper towels for 30 seconds, then transfer them to the cinnamon sugar and toss to coat. Repeat with remaining batter. Serve fritters hot.

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